Hello everyone! Let’s talk food! With the season changing and with the 2012 race season at our feet, and wheels, it’s time to clean it up and start indulging in what spring has to offer us. To start, let’s talk about what’s in season and then I’ll share one of my favorite recipes.
Say goodbye to fall and winter dark vegetables and hello to the bright colors and light flavors of spring. Some of the top vegetables for the season are Artichokes, Asparagus, Avocado, Fennel, Radishes, Greens/Lettuces, Carrots, Potatoes, Peas and Scallions. Most of these vegetables are easy to prepare because as spring arrives they are at their peak. A simple seasoning of olive oil, garlic and salt and pepper is all you need to get the most out of the vegetable. And don’t forget the fruit! ‘Tis the season to find the most delicious citrus fruits, berries and melons around…
Here’s one of my favorite simple recipes. With only a few ingredients, it is a perfectly easy side dish for lunch, dinner or a snack.
Cucumber-Melon Salad with Goat Cheese
½ c Medium cucumber, sliced in circles
½ c Cantaloupe, sliced bite size pieces
½ c Baby Heirloom Tomatoes, halved
Dressing:
1 T Extra virgin olive oil
½ T Lemon juice
1 T Fresh basil, chopped
1 T Fresh chives, chopped
¼ c Goat cheese, crumbled
Salt and pepper, to taste
Prepare the dressing and toss the fruit and vegetables to coat. Season to taste with salt and pepper and top with crumbled goat cheese.
Enjoy this delicious sweet and savory salad!
By: Chef Karleen Dirmantas
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